How to Make Wine at Home like a Pro


Apart from professionals, many people make their wine at home. This practice has existed for thousands of years. The primary ingredient used is usually grapes, but it is quite possible to make wine with any fruit. Mix the ingredients, let your wine ferment and age, then bottle. The ancestral process will allow you to make your wine very quickly in your kitchen. Put on your winegrower's apron, and you will soon be proud to taste your delicious wine with your friends.


Part One


1. Get the Necessary Utensils


How to make wine at home


For your wine to ferment and age properly without being affected by bacteria or insects, you need to purchase some essential utensils. You don't need to buy fancy accessories; making your wine is inexpensive, but you need the following items.

A glass or ceramic jar with a capacity of seven to eight liters. You can buy a second-hand container, but in this case, you must make sure that it has not been used for the fermentation of pickles or sauerkraut, as your wine will spoil 

A carafe (it is a glass container topped with a neck sometimes called a demijohn) with four liters capacity.

A sealing plug.

A small diameter plastic tube that will allow you to suck the wine.

Empty bottles are adequately washed and disinfected and screw caps or aluminum caps.

Sodium metabisulfite tablets (MTBS).


2. Select your Fruits





It is possible to make wine with any fruit; however, the most popular are berries and grapes. Choose fruits that are ripe and preferably select organically grown produce as they have not been treated with chemicals. The fewer chemicals your wine contains, the better. The ideal would be to pick the fruits yourself (for example, taking a walk in our field on a Sunday afternoon) or buy them on a farm.


3. Wash your Fruit




Start by removing the leaves and stems. Then wash your fruit in cold water, carefully removing all traces of dirt or dust. Now place your fruit in the jar or ceramic pot. The skin of its fruit plays a vital role in the fermentation process. You can remove the skin from the fruit before crushing it, but it will affect the taste of your wine. If you remove the skin from the fruit, you will get a much smoother wine.

Some people do not wash the fruit. The skin of the fruit contains natural yeast. If you don't clean your fruit's skin, you can make wine without adding yeast to it, but since you don't control the amount of yeast, the taste of your wine could be off-putting. By washing the fruit and measuring the amount of yeast you add to the fruit, you can be sure of producing good quality wine. To see the difference, separate your fruits by placing them in two jars, one in which you put washed fruit and yeast and one in which you put unwashed fruit that will produce natural yeast.


4. Mash your Fruit




Mash the fruit in the jar with your hands or use a pestle to extract the juice. Continue until the liquid is four inches from the rim of the pot. If you don't have enough fruit for juice, pour in filtered water or spring water to top it up until it reaches the jar's rim. Now add a sodium metabisulfite tablet (Campden tablets are quite popular), which will destroy bacteria and sourdough by producing sulphur dioxide [2]. If you prefer to make your wine by allowing the fruit to create yeast naturally, do not put the sodium metabisulfite tablets in the jar.

A natural way to kill bacteria is to put two cups of boiling water in the jar after crushing the fruit.Tap water contains chemicals that will randomly change the taste of your wine. You should use spring water or filtered water 


5. Add Honey




Honey will sweeten your wine and nourish the yeast. The taste of your wine is directly affected by the amount of honey you add to the juice. By adding a large amount of honey, you will get sweet wine. If you don't want to make sweet wine, don't put more than two honey cups in the jar. The amount of honey you add also depends on the type of fruit used to make wine. Berries and some other low-sugar fruits require more honey than grapes, which are high in sugar.

If you want, you can replace the honey with sugar or brown sugar.

It is better to include too much to add too little honey, as more can be added later.


6. Incorporate the Yeast




If you have chosen to include sodium sulphite tablets in fruit juices, you must add yeast to fruit juices. Pour the yeast into the jar and mix it with the fruit juice using a spatula or an extended hand spoon. The mixture you just made is called mash.

If you decide to let the fruit produce yeast naturally, there is no need to include it.


Proceed to ferment the wine


Put a Lid on the Jar 





Cover the pot and let it sit overnight. A cover must be maintained to protect the insect from dust and dust, but it must circulate air freely. There are specially designed lids for fermenting the wine, or you can cover the jar with cheesecloth or a dish towel that is spread out and taped. Put the pot in place at a temperature of twenty-one degrees Celsius and let it sit overnight.

It would be best if you placed the jar at a temperature of approximately twenty-one degrees Celsius. By spreading it at a shallow temperature, the yeast cannot grow, and keeping it in a place where the temperature is too high will destroy the yeast.


Stir the Must




You have to mix the catering several times a day. The day after its manufacture, remove the lid from the jar, gently mix the watts, and replace the cap on the pot. It should be incorporated on the first day, every four hours, and mix several times a day for the next three days. Bubbles should soon be produced under the action of yeast; this is due to the fermentation process. It should be gradually changed to wine [4]!


Filter the Liquid




The blisters will become rare three days after formation. You will now filter the liquid and transfer it to your jug ​​for storage. To move the fluid to the symphony, close the siphon with a stopper that allows the gas to escape without entering the air, which will ruin your liquor.

If you cannot find a closing cap, use an inflatable balloon around the mouth of the carafe. Remove the balloon every three or four days to release the gas stored inside and immediately place it in the mouth of the jug.


Age your Wine




 Let your wine age for at least a month. However, it is best to let the wine age for nine months or more, so it will be much tastier when you consume it. If you have added honey, it is advisable to let the wine age for a long time, nine months, or more; otherwise, the taste of your wine will be very sweet when tasting it.


Bottle your Wine




Add a sodium metabisulfite tablet to your wine as soon as you remove the sealing cap to prevent bacteria from turning it into vinegar. Siphon your succulent wine into bottles that you have previously washed and sterilized and immediately close them with a stopper. You can taste your wine whenever you want and leave some bottles to aged to offer to your friends 

If you make red wine, store it in dark-colored bottles to filter the light.


Make wine like a pro

Learn some tips

Humans have been producing wine for thousands of years and, of course, have developed techniques and discovered tricks to optimize the result. If you are making wine for the first time, follow these tips.

The equipment you use must be thoroughly cleaned to prevent bacteria's growth that would spoil your wine.

After you have transferred your wort to the carafe, fit an airlock, the air should not enter the carafe.

Fill the cylinders as much as possible to leave as little oxygen as possible in the cylinders.

Store red wine in dark-coloured bottles to filter the light.

Do not add too much sugar or honey to the wort. If necessary, you can add more later.

Taste the wine that you transferred to the carafe from time to time to see its transformation.



Things to avoid

Here are some tips on what not to do when making wine at home.

Do not sell the wine you have produced; this is prohibited by law.

Do not allow fruit flies (vinegar flies) to come into contact with your wort or wine.

Never use a metal container.

Do not use a container made of softwood, as this will alter the taste of your wine.

Do not try to speed up the fermentation process by increasing the room temperature.

Don't filter your wine too early or for no reason.

Do not store your wine in bottles or containers that have not been previously sterilized.

Do not transfer your wine to the bottles until the fermentation process is complete.

Advice :

Utensils should always be clean and sterilized, as bacteria turn wine into vinegar. If your wine turns to vinegar, don't throw it away! You can create an excellent marinade for meat or poultry, for example, chicken marinated in Provencal herbs.

Before bottling, it is essential to separate the liquid from the solids. Usually, the process should be repeated two or three times.

It brings a personalized touch to the wine by modifying its flavour to make it smell like wood. During the second fermentation, add an oak woodblock of approximately 1 cm to the container. To keep the wine level as high as possible in the fermentation container, you can place sterilized marbles (such as glass marbles that children play with). Let the wood do its work, pour the wine into sterilized bottles, and close them with corks.

Store the bottles in a horizontal position, but with the neck raised so that the wine lightly touches the cork so that it does not dry out.

If the fruit is too acidic and the fermentation is too slow, its mash may be too sour. Incorporate a piece of chalk (yes yes, the one you write on the board!), It works great!

Keep the leftover fruit after filtering the wine; it is the "starter" that you will use next time. It becomes more powerful over time.

photos credit: Google Images, Unsplash

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